<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This study aimed to investigate the standard formulation of aloe Vera drinks using different moringa leaf extract levels and assess the quality parameters. The result showed the moisture content of the formulated samples was 99.85 to 99.80%, with higher in sample T2 and lowered in the control sample (T0). The protein content for all samples ranged from o.11 to 0.42%, with the highest found in sample (T3) and lowest found in sample T0. The pH was increased from 3.8 to 4.13 for all samples. The mean values of TSS of aloe Vera drink for all samples were ranged between 11.33 to 13.67 %. The acidity for all samples was in the ranges of 0.25 to 0.31%. The sensory attributes of drinks were evaluated in terms of color, flavor, taste, and overall acceptability. After increasing, the moringa leaves percentage; the consumer acceptance was gradually decreased. Overall, sample T1 containing 1% moringa leaves blended with 4% aloe Vera showed a reliable result compared to other samples.</p>
</abstract>

Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In nature, papaya is fast-growing, high-yielding, and has a variety of varieties that can produce economically important products on a commercial scale, which can also be blended with other fruits. So, for the utilization of unripe papaya wastage, this study presents candies prepared from unripe papaya using different sweeteners. It helps in the improvement of digestion, due to rich in enzyme papain and composed of several nutritional compositions like Vitamin C and Vitamin A. Sugar-based candy (A) and Honey based candy (B) was prepared with 1.15 kg each of edible portion. Each candy was prepared using similar initial concentrations i.e., 30°Bx and final concentrations of 70°Bx. On alternate days, the syrup’s strength was increased by 10 °Brix TSS, reaching a maximum strength of 70 °Brix TSS. 0.1% of citric acid was added on the basis of sugar syrup initially present when TSS reached to 60°Brix. They were then dried at 60°C for 12 h in a hot air oven. From sensory analysis, honey-based candy was found to be the best product. The result shows that the moisture content, total ash, crude fat, crude fiber, Vitamin C, reducing sugar, Total sugar, crude protein, acidity, pH, and carbohydrate of A and B was found to be 12.35±1.44%, 0.25±0.02%, 0.28±0.06%, 0.46±0.05%, 21.71±7.13 mg/100g, 6.45±0.09%, 29.45±0.95%, 5.94±0.81%, 0.19±0.06%, 6.35±0.11 and 80.38±1.71% respectively. Similarly, 16.03±1.11%, 0.37±0.05%, 0.31±0.07%, 0.56±0.10%, 15.11±4.33mg/100g, 29.64±0.09%, 76.81±0.58%, 6.29±1.21%, 0.14±0.04%, 6.66±0.06 and 76.87±1.04% respectively were found for honey-based candies.</p>
</abstract>

Department of food science and technology

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

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Volume 5 (2022): Issue 1 (June 2022)

Volume 4 (2021): Issue 2 (March 2021)

Volume 4 (2021): Issue 1 (June 2021)

Volume 3 (2020): Issue 2 (December 2020)

Volume 3 (2020): Issue 1 (June 2020)

Volume 2 (2019): Issue 2 (December 2019)

Volume 2 (2019): Issue 1 (June 2019)

Malaysian Journal of Halal Research

 “Halal” is a word that means “permissible” and while it is commonly associated with food, halal has a far wider embrace, with the potential, in fact, to become a major global business brand. In Asia in particular, business people from countries ranging from Indonesia, Malaysia and Pakistan to the tiny nation of Brunei are talking up their nation’s aspirations to become a “halal hub.” It is not hard to see why. About a quarter of the world’s population is Muslim. Muslims are required by their faith to eat halal food, bringing the value of the global halal food market close to US$700 billion. This figure increases by the week as halal food producers use social media to extend their marketing to non-Muslims. The halal industry is already worth an estimated US$3 trillion, and includes chemicals, health care, cosmetics, pharmaceuticals, leather products and Islamic banking.  The Malaysian Journal of Halal Research Journal (MJHR) provides a detailed overview of the global halal food and beverage market, including up-to-date trade data on the key sub-sectors of the halal marketplace. It assesses the trade potential within the halal food market by giving insights into its size, dynamics and drivers, its regional variations, the complex nature of its integrated value chain and the evolving regulatory frameworks; it discusses the role of trade and investment promotion institutions to develop an international halal industry; it enhances people’s livelihoods and reduces poverty through the development and support of small-scale food-based industries and trading ventures enabling them to connect to global supply chains.  The Malaysian Journal of Halal Research Journal (MJHR) is published biannually by VOLKSON PRESS. The journal is dedicated to the advancement of Halal Science, in the diverse areas of, though not limited to, Food Science and Technology, Medicine, Cosmeceutical Science, Natural Science, and Marketing. The editor invites the submission of research articles, reviews, short communications, book reviews and obituaries (of prominent scientists in the field). To publish quickly in order for the new halal science with its potential for global impact to be rapidly distributed, discussed, and built upon. To promote and exemplify concise, readable prose that will allow halal scientific findings to be understood by a broad range of readers. To publish cross-disciplinary research and collaborations, to encourage innovative approaches to complex scientific problems, and to support open discourse among readers in diverse areas of interest and expertise. To promote and uphold the highest standards in the conduct and communication of halal scientific research.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 

Malaysian Journal of Halal Research

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Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

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